1 (24 oz.) bag frozen hash browns
2 cups shredded cheddar cheese
1 (10 oz.) can cream chicken soup
1 (10 oz.) can cheddar cheese
10 oz. dairy sour cream
1/2 cup milk
1 small onion, diced
1 tsp. salt
1 tsp. pepper
1/2 cup (1 stick butter), melted (save 2 tbsp. for topping)

TOPPING:

2 tbsp. butter
2 cups crushed corn flakes

Preheat oven 350°F. Prepare cake pan with non-stick cooking spray (Pam) or Baker's Joy.

Mix all ingredients together in big bowl, spread in cake pan.

For topping, melt butter in small bowl. Mix in corn flakes. Pour on top of other ingredients in cake pan.

Bake at 350°F for 1 hour.

Submitted by: Tracy D.